This is my favorite staff. It evokes memories of pleasant autumn days, and it's quick and easy to make.
1 onion, chopped
1 stick of celery, chopped
2 cloves garlic, crushed
2 cm piece ginger, peeled and grated
1 butternut squash, about 1 kg, peeled, seeded and chopped into 2-3cm pieces
1 liter of vegetable broth
2 to 3 sprigs of fresh thyme
4 c. cider soup, or to taste (optional)
Handful of roasted pumpkin seeds
Do heat the oil and butter in a large saucepan over medium heat and saute the onion, celery, garlic and ginger for about five minutes or until tender.
Add the squash and Cook, covered, for another 10-15 minutes.
Pour in the vegetable broth, add the sprigs of thyme and season, freshly ground pepper and salt. Bring to a boil and simmer for about 20 minutes, or until the squash is very soft and tender. Add a small cider to taste if liked.
Blitz the soup in a food processor or Blender in batches until completely smooth. Adjust the seasoning to taste, disperse on pumpkin seeds and serve with a seeded bun.
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